Optimizing Technological Conditions for Supercritical CO_2 Extraction of Vanilla

摘要

The technological conditions for supercritical CO_2 fluid extraction of the fragrant components from vanilla bean have been optimized. The effects of the pressure and temperature for the extraction and separation as well as the extraction time on vanillin content in fragrant components have been studied on a bench-scale. The optimum extraction technology of vanillin from vanilla bean includes the extraction conditions of 35MPa/45°C/150min and the separation conditions of 16MPa/ 40°C (Ⅰ) and 6MPa/40°C (Ⅱ), respectively, which are determined by the comprehensive effects of the whole factors.